Holiday Butter Vanilla Sugar Cookies: A Classic Flavor Series!

Instructions

1. In a large bowl or the bowl of a stand mixer with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
2. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract.
3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
5. Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days). This step is crucial for easy rolling.
6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. Use your favorite holiday cookie cutters to cut out shapes.
8. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between each cookie.
9. Bake for 8-10 minutes, or until the edges are lightly golden. Baking time will vary depending on cookie size and oven.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Repeat with the remaining dough, gathering and re-rolling scraps as needed.

Tips

• Do not skip the chilling step for the dough; it makes it much easier to roll and prevents spreading during baking.
• For perfectly even cookies, use a ruler to ensure uniform thickness when rolling out the dough.
• Avoid overworking the dough after adding the flour, as this can lead to tough cookies.
• If the dough becomes too warm and sticky while rolling, place it back in the refrigerator for 10-15 minutes.
• For easy cleanup and consistent results, always bake these sugar cookies on parchment paper-lined baking sheets.